It’s anything but Nada.
The restaurant is also unique in that it requires servers to train in every section of the restaurant (bar, kitchen, etc.) to get an idea of how the restaurant works as well as what we can expect when things get crazy and we get tempted to put blame on others. I’ll tell you what, after that training, I definitely won’t forget my P’s and Q’s as I work with the other staff. Every position at a restaurant will be challenging at one point or another.
Saturday (at 6:00am) was my kitchen training shift. Let me tell you, it was an absolute BLAST!!! I trained with chef Casey, a man who is passionate about food and refuses to accept anything less than perfect. He has an interest and degree in geography and a whole lot of other credentials to keep him satisfied outside of the kitchen, but he couldn’t shake his yearning to be in the kitchen. I admire that.
The shift ranged from me cracking over 300 eggs, to slicing and dicing onions, to searing and brazing short rib, to much more. I tell you, I was on fire (not literally). Learning new techniques and tasting everything was for me like a day in McDonald’s play land for a child. I couldn’t stop wanting to learn more (I may have freaked chef Casey out a bit). During the brunch rush, I stood off to the side ready for any order that was sent my way and watched as everyone in the kitchen worked together to get meals out to hundreds of people at once.
It was such a great experience, and I’m so happy to be part of it.
Below is a picture of a dish served off the brunch menu during Saturday’s and Sundays. It was so delicious that I had to come home and try for myself. It is missing the pico de gallo on top, but it is still absolutely delicious!